Coconut-curry pumpkin bisque
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.
Ingredients
Coconut oil
1 tsp
Shallot
1 large, minced
Kosher salt
1½ tsp
Minced ginger
2 tsp
Jarred minced garlic
1 tsp
Curry powder
1 tsp
Ground coriander
½ tsp
Ground cumin
½ tsp
Ground cinnamon
¼ tsp
Cayenne pepper
1 pinch(es)
Pumpkin puree
30 oz, canned
Canned low-sodium chicken broth
2 cup(s)
Canned unsweetened light coconut milk
1 cup(s)
Dark brown sugar
2 Tbsp
Fresh lime juice
1 Tbsp
Cilantro
6 tsp, fresh, chopped
Instructions
1
In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
2
Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.
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